Cookbook:Pizza Stone



When designed for cooking pizzas, a baking stone is often referred to as a pizza stone. Using a pizza stone more or less mimics the effects of cooking a pizza in a masonry oven. The porous nature of the stone is commonly believed to absorb moisture; resulting in a crispier crust.

Small pizza stones can be purchased to fit any conventional cooking oven or an enclosed barbecue-style grill. High-end ovens sometimes offer optional pizza stones that are specifically designed for each oven model and may include a specialized heating element. In addition to traditional methods, a pizza stone can also be made out of metal.

Types of pizza stone

 * 1) Stone
 * 2) Ceramic
 * 3) Cast Iron
 * 4) Cordierite
 * 5) Clay

Using a pizza stone

 * 1) Preparation: Preheat your stone for at least 30 minutes at the highest oven temperature.
 * 2) Baking: Slide your pizza directly onto the stone for an evenly cooked, crispy crust.
 * 3) Aftercare: Allow the stone to cool in the oven before removing it.

Additional tips and tricks

 * 1) Seasoning Your Stone: For cast iron, apply a light coat of oil and heat in the oven.
 * 2) Dealing with Odors: If your stone absorbs odors, bake a mixture of baking soda and water on it.
 * 3) Repairing Cracks: Minor cracks can be repaired with food-safe adhesives.